지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.8
- 수록면
- 127 - 133 (7page)
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초록· 키워드
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Objectives：Some reports suggest that if individuals prefer spicy foods, they may be more vulnerable to stress; thus, their HPA axis reactivity to stress may be abnormal. We investigated the relationship between HPA axis reactivity to stress and spicy food preference in Korean social drinkers.
Methods：The subjects were 40 healthy social adult drinkers ＞18 years. They were exposed to stress as cold pressor test and mathematical calculations. Salivary cortisol level was measured before and after the stress. In addition, spicy food preference was measured using a food preference scale. The subjects were divided into two groups of those who preferred spicy foods(SP, n=20) and those who less preferred spicy foods(LP, n=20).
Results：Repeated measures ANOVA on salivary cortisol concentration revealed a significant group by block interaction(p=0.036). Basal and salivary cortisol levels immediately after stress were significantly higher in SP subjects than those in LP subjects(respectively p=0.009, p=0.011). The salivary cortisol level at 80 min after the stress decreased significantly compared to the basal salivary cortisol level in SP subjects(p=0.004). Salivary cortisol level 20 min after the stress increased significantly compared to the basal salivary cortisol level in LP subjects(p=0.031).
Conclusion：HPA axis reactivity to stress in SP subjects was more sensitive than that in LP subjects. These results suggest that HPA axis reactivity in those who prefer spicy foods may be vulnerable to stress.
Methods：The subjects were 40 healthy social adult drinkers ＞18 years. They were exposed to stress as cold pressor test and mathematical calculations. Salivary cortisol level was measured before and after the stress. In addition, spicy food preference was measured using a food preference scale. The subjects were divided into two groups of those who preferred spicy foods(SP, n=20) and those who less preferred spicy foods(LP, n=20).
Results：Repeated measures ANOVA on salivary cortisol concentration revealed a significant group by block interaction(p=0.036). Basal and salivary cortisol levels immediately after stress were significantly higher in SP subjects than those in LP subjects(respectively p=0.009, p=0.011). The salivary cortisol level at 80 min after the stress decreased significantly compared to the basal salivary cortisol level in SP subjects(p=0.004). Salivary cortisol level 20 min after the stress increased significantly compared to the basal salivary cortisol level in LP subjects(p=0.031).
Conclusion：HPA axis reactivity to stress in SP subjects was more sensitive than that in LP subjects. These results suggest that HPA axis reactivity in those who prefer spicy foods may be vulnerable to stress.
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참고문헌
참고문헌 (33)
참고문헌 신청
1. [학술지(정기간행물)] - Johnson EO / 1992 / Mechanisms of stress : a dynamic overview of hormonal and behavioral homeostasis / Neurosci Biobehav Rev 16 : 115 ~ 130
2. [학술지(정기간행물)] - Levine S / 1972 / Expectancy and the pituitary-adrenal system / Ciba Found Symp 8 : 281 ~ 291
3. [학술지(정기간행물)] - Mason JW / 1968 / A review of psychoendocrine research on the sympathetic-adrenal medullary system / Psychosom Med 30 (Suppl) : 631 ~ 653
4. [단행본] - Selye H / 1950 / Physiology and pathophysiology of exposure to stress / Acta
5. [학술지(정기간행물)] - Selye H / 1998 / A syndrome produced by diverse nocuous agents / J Neuropsychiatry Clin Neurosci 10 : 230 ~ 231
2. [학술지(정기간행물)] - Levine S / 1972 / Expectancy and the pituitary-adrenal system / Ciba Found Symp 8 : 281 ~ 291
3. [학술지(정기간행물)] - Mason JW / 1968 / A review of psychoendocrine research on the sympathetic-adrenal medullary system / Psychosom Med 30 (Suppl) : 631 ~ 653
4. [단행본] - Selye H / 1950 / Physiology and pathophysiology of exposure to stress / Acta
5. [학술지(정기간행물)] - Selye H / 1998 / A syndrome produced by diverse nocuous agents / J Neuropsychiatry Clin Neurosci 10 : 230 ~ 231
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UCI(KEPA) : I410-ECN-0101-2016-513-001023720